The Arizona sentinel., 1887-10-15
-
 HOME AND FARM.


 How about permanent farm im- provementsp
 Professor Henry says that if corn fodder is fed whole, forty per cent of it will be wasted, as compared with feeding it cut.
 No mouse or rat will gnaw through a granary surroun ded with two thick nesses of hemlock board, breaking joints. Chatham, Courier.
 Indian corn gives American farm ars a great advantage over Europeans in storing ensilage. as we can grow a larger amount from the corn plant, and at less cost, than we can from any thing else. Yet ensilage is becoming a necessity in Europe, although grass and other crops are used for the fur- pose.
 Chocolate Cream: Cover half box of gelatine with cold water, whip a pint of cream, grate two ounces of chocolate into pint of milk, set on the fire to dissolve and add the gela- tine; sweeten and flavor with vanilla; set on ice and stir until cold; mix in the cream, pour in mold and set on ice; serve with whipped cream Louisville Courier-Journal
 Charlotte Russo: Take two pints of rich milk and soak three-fourths of package of gelatine in it Make a custard of quart of milk, one pound of sugar and the yelk of eight eggs, add the gelatine and two teaspoonfuls extract of vanilla. When it begins to congeal stir in it a quart of rich cream whipped to a froth- Line mold with stale sponge cake; set on ice.-BoSton Budget.
 It often happens that for crops that are grown in separate hills. such as melons and squashes, not enough manure is allowed for fear of burning up" the plants. If plenty of we'll routed manure be used, and the man. ure well mixed with the soil, there can be but little danger of using too much. The difficulty with grass-feeding plants is that not enough manure is used as a rule -St Louis Republican.
 Cream Puffs: One cup hot water one-half cup butter, boil together; while boiling stir in one cup sifted flour, remove from fire and stir to a smooth paste; when cool add three unbeaten eggs, stirring five minutes. Drop in spoonfuls on buttered tins and bake in quick oven twenty-five minutes. For cream take one cup milk, one-half cup sugar, one egg, three tablespoonfuls flour; cook thor oughly and flavor. When cream and puffs are cold cut open puffs with sharp knife and fill with cream. -Bos- ton Budget
 An old cookbook states that there are two hundred and thirty different ways of cooking eggs; perhaps there are almost as many ways of preparing and flavoring any kind of meat. Again, the earth, air and ocean con- tain an immense variety of birds, fish. shell-fsh, etc, that are now seldom. if ever, seen on table; while others are unjustly neglected by tho well-to-do, as, for instance, the mussel, which con- tains mines of aroma, and is, there- fore, valuable. not only per SC, but for favouring more or less insipid dishes -Erchange-
 In selecting churn, says I. D. Cdrtis. be sure and get it large enough. It should not be more than one-third full of cream if the easiest, most speedy and most satisfactory results be desired. Do not give too swift a motion. If you should do so you would prolong the time of churning, if you would not prevent it altogether. Forty or fifty revolutions a minute is usually fast enough. Give just that motion to a revolving churn which will carry the cream to the top of the churn and permit it to fall with a swashing hud.-IndianGpolis Journal